1️⃣ (Optional) Roast the Vegetables

???? Roasting enhances the flavor and natural sweetness!

• Preheat your oven to 190ºC (375ºF).
• Peel and chop butternut squash and sweet potatoes into 2-inch chunks.
• Slice the onion into thin half-moons and leave the garlic cloves whole.
• Place everything in a roasting tin, drizzle with olive oil, and season with cumin, cinnamon, chili powder, salt, and pepper.
• Roast for 30 minutes, or until tender and slightly caramelized.

2️⃣ Cook the Soup

• If roasting, transfer the roasted vegetables to a large saucepan.
• If skipping roasting, place raw chopped vegetables, garlic, and onion directly in a saucepan.
• Cover with vegetable or chicken stock (or water) and bring to a boil over high heat.
• Reduce the heat and simmer for 15-20 minutes, or until all the vegetables are soft.

3️⃣ Blend Until Smooth

• Use an immersion blender to blend the soup directly in the pot, OR
• Transfer to a stand blender in batches and blend until smooth. (Be careful with hot liquids!)

4️⃣ Add Coconut Milk & Adjust Seasoning

• Stir in coconut milk, reserving 2 tablespoons for garnish.
• Sprinkle in chili flakes for extra heat.
• Taste and adjust seasoning with more spices, salt, and pepper as needed.
• If the soup is too thick, add more stock or water to reach your desired consistency.

5️⃣ Serve & Garnish

• Ladle the soup into bowls.
• Swirl a spoonful of reserved coconut milk on top.
• Garnish with chopped coriander, toasted pumpkin seeds, or an extra drizzle of olive oil.

Enjoy this warm, creamy, and flavorful soup! ????✨